Lagavulin 16 Years

Photo provided by The Whisky Exchange

Lagavulin takes its water from the Solum Lochs, con­tribut­ing some of the whisky’s peati­ness. Malt peated with 35ppm of phe­no­lic flavour com­pounds passes this flavour into the spirit. The malt is ground, washed sev­eral times with hot water which is then fer­mented pro­duc­ing wash. The spirit was pro­duced through 2 dis­til­la­tions in the distillery’s 4 medium sized fat stills. The whisky is mel­lowed and filled out by age­ing in both Bour­bon and Sherry casks.

Nose: Lapsang Souchong and fruity sherry. Palate: The dryness is at first offset by the sweetness of the sherry character. As the palate develops, oily, grassy, and, in particular, salty notes emerge in a long, sustained, aggressive, attack. Finish: A huge, powerful, bear-hug of peat. Comment: The driest of Islay malts, and an established classic.

Tasting note by Michael Jackson